Glad to be part of Bangalore that always gives lot of options for food. Be it Robatyaki or Sushi & Sashimi , whatever is your mood , the Asian delights are just a short visit away to Mikusu.

Situated in luxurious Conrad Bengaluru , as I entered the Mikusu , the long table ready to host us ,was set beautifully for our dinner preview , my expectations too were set for a great experience ahead.

With an option of vegetarian or otherwise , my taste buds with obvious partiality ,tantalised me towards their non vegetarian fare from their special menu of the day.

It was a great beginning with Salmon Carpaccio , an Italian inspired fish dish with yuzu soy & hot oil. Certainly a great start, as I loved the subtle spiced flavours that complimented the healthy salmon elegantly.

They were swiftly followed by the array of dim sums on my plate .the Barbeque Chicken and the open faced Seafood shu mai, kicked off the succession of comfort dim sum dishes ,and from the plates of my vegetarian friends, I could not resist trying their Barbeque mushroom dim sums along with the Japanese side vegetables and sesame dressing dish Aona Goomma Ae.

And then came the two spectacular looking mist-ified (pun intended) sushi & sashmi platters like the show stopper to our table , that prompted the inherent photographer in all of us there ,to start clicking the magnanimous view. Coming back to its taste , we all loved them, especially the nigiris.

Meanwhile , the wine , both red and white from leading Indian winery , Sula , were constant companion of our culinary sojourn ,during each of the courses.

Japanese staple soup, Ramen followed next , and I opted for the chicken one and it was more of the clear broth with chicken and noodles , contrary to my experience of the same earlier. The mains , wok tossed John Dory in chilli & black bean sauce , the Chicken in sichuan sauce and Braised Lamb in Miso dressing in chilli bean sauce and the Stir fried Greens , tossed in soya garlic sauce along with Assorted sauteed Mushrooms like inoki , Shitake and straw ,were served with the Vegetable Yaki Udon and Yakimeshi , the vegetable sticky fried rice.

Finally the aesthetically plated desserts platter was served, Five spice Chocolate Mousse with Orange Compote making it the perfect sweet endings.

Admittedly, it is “an Asian culinary affair to remember” as I could experience the gourmet romanticism with pan-asian delights.